Ingredients:
- 3 cups fresh peaches (peeled, pitted, and sliced 1/2-inch thick)
- 2 cups fresh or frozen cherries (pitted)
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar (for topping)
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons very cold unsalted butter (cubed)
- 3/4 cup cold buttermilk
- 1 large egg (for wash)
- 1 teaspoon water (for wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions:
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Prepare the Stone Fruit Filling: In a large bowl, gently combine the peaches, cherries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss until evenly coated, then pour the mixture into the prepared baking dish.
- Make the Dry Biscuit Mix: In a separate bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
- Add Buttermilk: Pour in the cold buttermilk all at once. Stir just until the dough comes together into a shaggy mass. Do not overmix.
- Form the Topping: Gently turn the dough out onto a lightly floured surface. Pat or roll it out to about a 1/2-inch thickness. Cut the dough into squares or rounds and arrange them over the fruit mixture, ensuring there are small gaps left for steam to escape.
- Final Touches: Whisk the egg and 1 teaspoon of water together for the egg wash. Lightly brush the biscuit topping and sprinkle generously with coarse sugar.
- Bake for 35–40 minutes, or until the topping is deep golden brown and the fruit filling is visibly bubbling up around the edges.
- Allow the cobbler to rest for at least 10–15 minutes before serving to allow the filling to set slightly.